Spur Steak Ranch: Built Around the Steak
Spur Steak Ranch has been South Africa's go-to steakhouse for decades, and for good reason — their steak menu is the heart of the entire experience. But with multiple cuts, sizes, and cooking styles available, choosing the right steak can feel overwhelming. This guide breaks it all down so you can walk in knowing exactly what you want.
Understanding Steak Cuts at Spur
Each cut of beef has its own texture, flavour profile, and ideal cooking method. Here's what to expect from each cut typically found on the Spur menu:
| Cut | Tenderness | Flavour | Best For |
|---|---|---|---|
| Rump | Medium | Rich, beefy | Value-seekers who want full flavour |
| Sirloin | Medium-high | Balanced, slightly marbled | Those who want tenderness with flavour |
| Fillet | Very high | Mild, buttery | Those who prioritise tenderness |
| T-Bone | Medium | Bold, both fillet and sirloin sides | Big appetite, two-cut experience |
| Ribeye | High | Rich, heavily marbled | Flavour enthusiasts |
Rump Steak
The rump is Spur's most popular cut and one of the best-value options on the menu. It comes from the hindquarters of the animal, which means it has more muscle texture and a deeper, beefier flavour than more tender cuts. It's typically available in multiple sizes, making it ideal whether you're moderately hungry or ravenous.
Best cooked: Medium to medium-well. The extra texture benefits from not being overcooked.
Sirloin Steak
A step up in tenderness from rump, sirloin is cut from the back of the animal and has a good balance of lean meat and fat marbling. It's a satisfying middle-ground option — not as pricey as fillet, but noticeably more tender than rump.
Best cooked: Medium-rare to medium for the best flavour and juiciness.
Fillet Steak
The fillet is the most tender cut on the Spur menu and typically the most expensive. It comes from a muscle that does very little work, resulting in an almost buttery texture. The trade-off is that it has a milder flavour compared to fattier cuts.
Best cooked: Rare to medium-rare to preserve its delicate texture and flavour.
T-Bone Steak
The T-bone is a showstopper — a large cut that includes both a sirloin section and a fillet section, separated by the T-shaped bone. It's ideal for those who want the best of both worlds. Expect a substantial meal that's filling and flavourful.
Best cooked: Medium, so both sides cook evenly around the bone.
Other Mains Worth Knowing
Beyond steaks, Spur also offers a strong selection of other mains:
- Baby Back Ribs – Slow-cooked and glazed with Spur's signature sauce. Available as a half or full rack.
- Grilled Chicken – A lighter alternative, often served with a sauce and your choice of sides.
- Burgers – Spur's burger menu is extensive, covering beef, chicken, and vegetarian options.
- Linefish – A fresh fish option that changes based on availability. Good for non-red-meat diners.
How to Order Your Steak
When placing your steak order at Spur, you'll be asked for your preferred doneness:
- Rare – Red centre, soft texture
- Medium-rare – Pink centre, slightly firmer
- Medium – Slightly pink centre, firm
- Medium-well – Mostly grey inside, firmer
- Well-done – Fully cooked through, no pink
As a general rule, the more tender the cut, the less cooking it needs. Overcooking a fillet is a common mistake — keep it on the rarer side to get the most from it.
Final Advice
If it's your first time at Spur, the rump is a safe and satisfying starting point. If you want to splurge, go for the fillet. And if you're hungry enough for a challenge, the T-bone won't disappoint.